Final day to enter annual Daily Star Cook-off

Community News

Discussion

COMMENTING ON STORIES:

Welcome to our story comments feature. We welcome your thoughts and your opinions, including the unpopular ones. We only ask that you keep your conversations clean, civil and on the topic of the story you are commenting on.

Coinciding with our websites redesign, we launched our new story comments feature through Disqus.

Disqus gives users the ability to log into our story comments feature so that they may be able to track their conversations, receive emails when their comments get a reply or to even have your comments update onto your Facebook or Twitter accounts.

For the time being, our story comments feature will continue to have the ability to post comments anonymously. We reserve the right to require registration in the future using your name and verified email address.

Not all comments are deemed printable. Some are disqualified at the newspaper’s discretion for a number of different reasons. Please follow our Online Rules of Conduct at all times.

RULES OF CONDUCT:

We reserve the right to remove comments that are unacceptable, to wit:

1. False and inacurate statements.
2. Personal attacks. Explicit name-calling.
3. Harassing, harmful, vulgar, obscene and defamatory language.
4. Threatening statements or statements that suggest violence.
5. Hate speech of any kind.
6. Intolerant comments on religion, race, age, gender, sexual preference or disabilities.
7. Accusations of criminal activity.
8. Content that is harmful to children and minors in any way.
9. References to any type of sexual activity and other private matters.
10. Random and inflammatory statements that are off topic.
11. Advertising of any kind.
12. Typing in all caps.

WE ENCOURAGE REASONABLE AND COURTEOUS COMMENTS THAT:

1. Create conversation on issues of interest and concern to fellow readers and local community members.
2. Express opinions and contrarian views.
3. Stimulate debate with respectful language.
4. Stay within the boundaries of these rules.

WE RESERVE THE RIGHT TO SUSPEND OR TERMINATE ACCESS FOR:

1. Violating any of these Online Rules of Conduct.
2. Deliberately disrupting discussions with repetitive messages, meaningless messages or spam.
3. Misrepresentation of identity or impersonating another user.

WE WELCOME:

1. Flagging violations of these rules that you observe to our attention.

MONITORING:

We monitor comments regularly Monday - Friday, 8 a.m. to 5 p.m. Approval of comments outside of this time (including weekends) will be sporadic.

comments powered by Disqus

February 1, 2012

Recipe submissions will be accepted until 5 p.m. today

Anonymous Staff report The Daily Star Wed Feb 01, 2012, 09:05 AM EST

If you've been thinking about entering the 52nd annual Daily Star Recipe Contest and Cook-off, don't wait any longer.

If you want to have a chance to compete in a cook-off with a chance to win the grand prize of a $500 Hannaford gift card, email your recipe to recipes@thedailystar.com, submit it online at thedailystar.com/cookoff, fax it to 432-5707, or drop it off at The Daily Star's office at 102 Chestnut St. in Oneonta by 5 p.m. today. Up to three recipes may be submitted per person.

All submissions must include a contact name and phone number or email address. All recipes must be clearly written and include complete instructions and quantities for all ingredients.

Six finalists will take part in a live cooking contest at the State University College at Oneonta.

In addition to the grand prize, a second place of a $100 gift card to Hannaford and $50 Hannaford cards for the third through sixth place winners will be awarded.

Recipes will be printed in a special supplement to The Daily Star on Feb. 10. Readers will have a chance to vote for their favorites. One readers' choice recipe will be chosen to compete in the cook-off.

The Cook-off will take place at SUNY Oneonta's My Kitchen in Mills Hall from 10 a.m. to 2 p.m. Saturday, Feb. 25.

Master chef Joseph K. Poon, a 1978 graduate of the State University College at Oneonta, will return to his alma mater and judge the competition and provide a demonstration.

Catering chef Bryan Bennett and executive chef Billy O'Donnell of SUNY Oneonta will also be judges and compete in a challenge.

There will also be a demonstration by SUNY Oneonta culinary arts students.

Joining Poon, Bennett and O'Donnell on the judging panel will be Sharon Wilsey, owner of Best Wines & Spirits in Oneonta. Wilsey is a former Cook-off contestant and judge.

For more information, call Associate Managing Editor Denielle Ziemba at 432-1000, ext. 259.